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<p>A blend of phenolic extracts from jabuticaba (<i>Plinia jaboticaba</i>), jussara (<i>Euterpe edulis</i>), and blueberry (<i>Vaccinium myrtillus</i>) has been proposed as a viable approach for incorporating bioactive compounds into food products. In this study, concentrated phenolic extracts from these three fruits were combined to formulate a mixture with a high content of phenolic compounds, total anthocyanins, and antioxidant capacity. The anthocyanins profile of the fruits was analyzed by HPLC/MS. The phenolic extracts were blended based on a mixture experimental design (M1−M10). Multiple regression models were applied to evaluate the relationships between the mixture components and the response variables, which included the content of anthocyanins and phenolic compounds, antioxidant capacity, and color parameters. The blueberry extract exhibited the greatest diversity of anthocyanins, with cyanidin-3-glycoside was the majority. The M9 mixture, containing 0.2167:0.5667:0.2167 (v/v/v) of jabuticaba: jussara: blueberry extracts, presented the highest total anthocyanins, total phenolics and antioxidant capacity. The resulting mixtures were predominantly purple, largely influenced by the jussara extract. The M2 blend, with the highest proportion of the jussara extract, exhibited color values of <i>a</i>* 0.43 and <i>h</i>* -56.51. The combination of jussara, jabuticaba, and blueberry extracts led to an increased in the concentration and diversity of anthocyanins and other phenolic compounds.</p>

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Mixtures of phenolic extracts of Plinia jaboticaba, Euterpe edulis and Vaccinium myrtillus fruits and identification of the anthocyanins by HPLC-DAD-ESI/MSn

  • 期刊论文

  • 发表日期：

    2025年4月23日

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  • Juliana de Cássia Gomes Rocha,
  • Thaís Caroline Buttow Rigolon,
  • Nathalia de Andrade Neves,
  • Larissa Lorrane Rodrigues Borges,
  • Amanda Lais Alves Almeida Nascimento,
  • Frederico Augusto Ribeiro de Barros,
  • Sérgio Gómez-Alonso,
  • Paulo César Stringheta

摘要

A blend of phenolic extracts from jabuticaba (Plinia jaboticaba), jussara (Euterpe edulis), and blueberry (Vaccinium myrtillus) has been proposed as a viable approach for incorporating bioactive compounds into food products. In this study, concentrated phenolic extracts from these three fruits were combined to formulate a mixture with a high content of phenolic compounds, total anthocyanins, and antioxidant capacity. The anthocyanins profile of the fruits was analyzed by HPLC/MS. The phenolic extracts were blended based on a mixture experimental design (M1−M10). Multiple regression models were applied to evaluate the relationships between the mixture components and the response variables, which included the content of anthocyanins and phenolic compounds, antioxidant capacity, and color parameters. The blueberry extract exhibited the greatest diversity of anthocyanins, with cyanidin-3-glycoside was the majority. The M9 mixture, containing 0.2167:0.5667:0.2167 (v/v/v) of jabuticaba: jussara: blueberry extracts, presented the highest total anthocyanins, total phenolics and antioxidant capacity. The resulting mixtures were predominantly purple, largely influenced by the jussara extract. The M2 blend, with the highest proportion of the jussara extract, exhibited color values of a* 0.43 and h* -56.51. The combination of jussara, jabuticaba, and blueberry extracts led to an increased in the concentration and diversity of anthocyanins and other phenolic compounds.